Coconut Pumpkin Curry
After the vegan pumpkin soup from last week, I have another delicious vegan pumpkin recipe for you. This time I made a very simple curry, which can be prepared in only a few minutes. By the way, all non-vegetarians or vegans can also add some fried chicken breasts to this dish :)

Ingredients for 1-2 servings

125g Rice
150ml Coconut Milk
4-5 Mushrooms
1/2 Bell Pepper
1/2 Onion
1/2 Carrot
1/4 Pumpkin (Hokkaido)
1 1/2 Tsp Curry Paste (vegan)
2 Tsp Curry Powder
1-2 Tbsp Lime Juice
3 Tbsp Vegetable Oil


Start by halving or quartering the pumpkin (depending on how many people you are cooking for) and remove the seeds of it. Put the pumpkin in the preheated oven at 175°C for 30-45 minutes.

Once the pumpkin is soft, you can take it out of the oven and cook the rice. At the same time, you should also cut the rest of the vegetables as well as the mushrooms. Once you've cut everything, heat the oil together with the curry paste in a pan. Now add the carrots to the hot oil and fry them for about 30-60 seconds at high heat before adding the peppers for the same period of time. Finally, add the onions and the mushrooms to the pan as well as the pumpkin 30-60 seconds later.

Now it's time to mix everything with the coconut milk and season it with the curry powder and the lime juice. Personally, I like it when my curry has a slightly sour taste. If that's not your thing, you can also use a little less lime juice :)